Cold Leek and Potato Soup

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

For the true flavor, do not taste the soup before it cools!

Thoroughly wash the leeks under water, shake them off, and cut off the roots and the top green part. Finely chop the remaining part. Peel the potatoes, wash them under water, and cut them into larger pieces. Peel the onion, wash it, and finely chop it.
Place a large pot on the stove over moderately high heat. Add butter and wait for it to melt and slightly foam. Stir and let the butter start to brown slightly.
Add the chopped leeks and onion to the pot and mix well. Sauté over moderate heat until the onion and leeks become translucent. Stir occasionally during sautéing.
Add the potatoes, salt, and broth. Stir and bring to a boil. Once the liquid starts boiling, reduce the heat slightly and cover the pot. Cook for another 40 minutes.
After 40 minutes, remove the pot from the heat. Blend the soup with an immersion blender until smooth. For an even smoother soup, you can strain it through a fine sieve.
Let the soup cool slightly. Meanwhile, mix the sour cream and sweet cream together in a bowl. Once the soup has cooled slightly, stir in the cream mixture and place the pot in the refrigerator for 10 minutes.
Before serving, let the pot sit at room temperature for 5 minutes. Meanwhile, wash the sprigs of chervil and chop them. Serve the soup in soup bowls and sprinkle chervil on top.

Optionally, you can further season the soup with white pepper.